recipelink.com Chat Room Recipe Swap - 2000-12-05
From: Kelly~WA

VEAL DIJON
Yield: 2 servings

1 lb Veal, cubed medallions
2 oz Shallots
1 tbsp Pepper
2 oz Honey
2 oz White wine
1 oz Butter
1 tbsp Salt
4 oz Dijon mustard
8 oz Heavy cream

The cut of veal you use will make a difference in the length of time it takes to cook this. If you use
stew meat, plan on letting it stew in its juices for up to 1 hour. If you use medallions or better cuts,
it will go quickly. In a heavy bottomed pan saute the butter and shallots and add the veal or
medallions. The cubes need to simmer, the medallions will be five minutes or so. Remove meat
from pan and hold. Deglaze the pan with a little wine. Mix the mustard and honey. Add the cream
and reduce to desired thickness. Season with salt and pepper. Add sauce to meat, heat back
together and serve. Serves 2